Mrs. Wilson's Cook Book Part 110

FRESH COUNTRY SHOULDER OF PORK

Select a plump shoulder of pork, weighing about seven and one-half pounds. Have the butcher bone and roll the shoulder. Now put the coa.r.s.e branches and sufficient green tops of celery through the food chopper to measure one cup. Place in a bowl and add

One cup of finely chopped onion, One-half teaspoon of sage, One teaspoon of poultry seasoning, One teaspoon of salt, One-half teaspoon of pepper.

Mix well and then pack into the shoulder. Wipe shoulder, rub well with shortening, and pat in one cup of flour. Place in a roasting pan and place in a hot oven. Let brown for thirty minutes. Reduce the even heat to moderate and commence to baste, using boiling water, and baste every fifteen minutes. Cook for three and one-quarter hours. Turn frequently and when ready to serve, lift to a warm platter and garnish with parsley. Drain the excess fat from the pan and add the required amount of boiling water to make the gravy.

HUNGARIAN GOULASH

Cut one pound of lean stewing beef in pieces and place in a saucepan and cover with boiling water. Cook slowly until tender and then add

One-half cup of onions, One carrot, diced, One f.a.got of soup herbs.

When the meat is tender, season with

One teaspoon of salt, One and one-half teaspoons of paprika.

Thicken the gravy with browned flour and then add one-half cup of sour cream. Garnish with finely chopped parsley.

MENUS FOR SIX PERSONS FOR CHRISTMAS DAY

BREAKFAST 9 A.M.

Grape-fruit Cereal and Cream Broiled Mackerel Parsley b.u.t.ter Lyonnaise Potatoes Hot Rolls Coffee

CHRISTMAS DINNER 4 P.M.

Clear Tomato Soup Celery Cole Slaw Tuna Fish a la Newburg Potato b.a.l.l.s Sliced Cuc.u.mbers Roast Turkey Game Filling Brown Gravy Cranberry Sauce Candied Sweet Potatoes Spinach Corn Lettuce Russian Dressing Individual Plum Puddings Coffee

OR

BREAKFAST 9 A.M.

Sliced Oranges Cereal and Cream Broiled Ham Parsley b.u.t.ter Poached Eggs Grilled Potatoes Corn m.u.f.fins Coffee

DINNER

4 P.M.

Celery Pickles Olives Sardine Canape Bouillon Miniature Codfish b.a.l.l.s Tomato Sauce Parsley Potato b.a.l.l.s Cuc.u.mbers Baked Sugar-Cured Ham Currant Jelly Champagne Style Sauce Paprika Potatoes Peas Asparagus Salad Delmonte Dressing Individual Hot Mince Tarts Coffee

Almost any choice of meat may replace the turkey or ham. Chicken guinea hen, duck, geese, squabs or baby pig and any one of these will blend very nicely and balance the meal.

For six persons prepare the grapefruit early the evening before and then set in the ice box until needed. Use a prepared breakfast cereal, such as corn flakes, etc. This eliminates cooking the cereal.

BROILED MACKEREL

Select two medium-sized or three small mackerel and place in a large pan to soak early the day before Christmas. Place the skin side up and cover with warm water. Just after the evening meal, drain the mackerel, cover again with warm water and let stand overnight. This will remove the excess salt. In the morning, place in a large baking pan, set in the broiler or hot oven and baste every four minutes with boiling water. Cook for fifteen minutes for a large mackerel and about ten minutes for small fish. Lift to a hot platter and cover with

PARSLEY b.u.t.tER

Two ounces of b.u.t.ter, One-half cup of finely chopped parsley, One tablespoon of grated onion, One tablespoon of Worcestershire sauce.

Work to a smooth ma.s.s, then spread on the fish and serve with a lemon cut in wedge-shaped pieces.

TUNA FISH A LA KING

Open a can of tuna fish and turn into a china dish. Now place in a saucepan

One and one-half cups of milk, Four tablespoons of flour.

Stir to blend, then bring to a boil and cook five minutes. Add

Three tablespoons of finely minced parsley, One tablespoon of grated onion, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika.

Add the tuna fish, which has been broken into large flakes. Heat. When smoking hot, serve in ramekins. Set the ramekin on a tea plate and then place in a small pile four potato b.a.l.l.s, which have been rolled in melted b.u.t.ter covered with finely minced parsley, then sliced and well-seasoned cuc.u.mbers.

CLEAR TOMATO SOUP

Use

One can of tomato soup, One quart of water, One teaspoon of salt, Two tablespoons of grated onion, Two tablespoons of finely minced parsley, Two beef cubes.

Heat slowly, then serve with tiny squares of toast.

LYONNAISE POTATOES

One-half cup of finely chopped onions, One quart of thinly sliced cold-boiled potatoes.

Mix and then place one-half cup of shortening in a frying pan and when hot, add the potatoes. Cook slowly until well browned.

TO PREPARE INDIVIDUAL PLUM PUDDINGS

Take large pudding and mould it into small ones. Set in a double boiler and heat.